Recipe

Butternut Squash Soup Recipe

Add Step-by-Step Photos	Annielikestocook / All my dishes 1 year, 2 months ago Talk about Comfort Food!! We love this soup and playing around with varieties. It is quick and easy to make and quite filling. Great autumn lunch-time soup that is packed with nutrients to keep everyone going until dinner time. Prep:20m Cook:20m Servings:4	Annielikest
	easy autumn creamy butternut squash

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Ingredients

1 large butternut squash

500g potatoes

1 medium-large onion

Handful of fresh coriander leaves (optional)

1 stock cube

Knob of butter

30 ml oil (e.g. olive oil)

75ml double cream (optional)

Pepper to taste

Directions

Peel the squash / pumpkin with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds.

Chop into 1 inch cubes.

Melt the butter with the oil in a large pan

Peel & chop the onion. Then fry it gently in the pan, with the lid on, until it starts to soften. Check and stir to make sure it doesn't brown.

Chop the potatoes into approx 2cm cubes. It's up to you whether you peel them or not. Add to the onions and stir to coat well with the oil.

Add the butternut squash. Stir well.

Cover and cook for 10 minutes, stirring occasionally.

When the potato has started to soften, mix the stock cube with about 1 litre of water and add to the pan.

Simmer gently until all the vegetables are soft - about 15 minutes.You might need to add more water. Add just enough to cover the vegetables, or the soup will be too runny.

Add the coriander and the cream (if using). Either liquidise or mash well, until smooth.

Serve with fresh crusty bread.

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Comments

annielikestocook 1 year, 2 months ago said:
Make sure you have removed all the pips before cooking, or these can make the squash taste bitter.
This soup freezes well. Freeze it before adding the cream, so it will keep longer

cookinggood 1 year, 2 months ago said:
Wonderful recipe. Great for autumn! Gets my 5.
Thanks for another great recipe!
Ferri

pat2me 1 year, 2 months ago said:
Love Butternut Squash soup.....I have one I do in the crock pot!

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Alterations

annielikestocook 1 year, 2 months ago said:
Experiment with adding herbs and spices to this soup. I like to sprinkle chilli flakes in the individual dishes. It gives the soup an extra kick and adds wonderful colour.

For a thicker, slightly sweeter soup, you could add some sweetcorn kernels at the stock stage.

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